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A historical recipe from The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922).

A historical recipe

The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Project Gutenberg eBook #63883.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of German Cooking and Baking Revised and Enlarged Edition, by Lina Meier (1922). Digitised by Project Gutenberg, eBook #63883 (https://www.gutenberg.org/ebooks/63883). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Germany. Associated with Germany by the book is about German cookery (Cooking, German); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 1 pinch of white pepper 2 yolks of eggs Preparation: Melt the butter, stir in the flour, simmer gently, fill up with fish stock, or bouillon if it is intended for veal.
  2. Cook, stirring constantly, add sour cream, lemon juice, salt and pepper.
  3. The sardines are cleaned, chopped and put into the gravy with the capers.
  4. Cook slowly for ten minutes, stirring frequently, then strain through a fine sieve, heat it again and add the 2 yolks of eggs.
  5. No.
  6. 4—WHIPPED DUTCH GRAVY.
  7. For Fish, Asparagus, Cauliflower, Oyster Plants and Scorzonera.
  8. ½ pt.
  9. of fish stock for fish, or ½ pt.
  10. of vegetable broth for vegetables 1 oz.
  11. of butter 3–4 yolks of eggs Salt, pepper 1½ tbsps.
  12. of flour Preparation: The flour is mixed well with fish stock or vegetable broth and whipped while over the fire, until it thickens;
  13. then add the fresh butter and the yolks of eggs, which have been beaten with water.
  14. Let it boil, stirring constantly.
  15. Serve at once.
  16. Remarks: The gravy may be seasoned with 1 teaspoonful of lemon juice.
  17. No.
  18. 5—GOOD FISH GRAVY.
  19. 1 oz.
  20. of butter 2 tbsps.
  21. of flour ⅓ pt.
  22. of fish stock 2–3 yolks of eggs Juice of ½ lemon Salt ½ cup of cream Preparation: Melt the butter, stir in the flour, add the fish stock and cream and cook a little while, stirring constantly, then season with lemon juice and salt if necessary.
  23. Finally stir in the yolks of eggs.
  24. No.
  25. 6—CAULIFLOWER GRAVY.
  26. 1 oz.
  27. of butter 2 tbsps.
  28. of flour ½ pt.
  29. of cauliflower broth Salt to taste 2 yolks of eggs Nutmeg to taste Preparation: Melt the butter, stir in the flour, gradually pour in the cauliflower broth and boil, stirring constantly.
  30. Then season with salt and nutmeg and stir in the 2 yolks of eggs.
  31. No.
  32. 7—ASPARAGUS GRAVY.
  33. ⅛ lb.
  34. of butter 1 tbsp.
  35. of flour 4–6 yolks of eggs ½ cup of cream ⅓ pt.
  36. of asparagus broth Salt to taste Preparation: Cream the butter, add the yolks of eggs, flour and cream;
  37. then add the boiling asparagus broth, while stirring.
  38. Let it boil, stirring constantly.
  39. Serve at once or keep warm in water.
  40. It is very fine.
  41. No.
  42. 8—FINE MUSTARD GRAVY.